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Creamy Pesto Chicken and Vegetables Overhead photo of a cast-iron skillet containing pesto-covered chicken breasts with toasted pine nuts and fresh basil, surrounded by sautéed zucchini, cherry tomatoes, red bell peppers, and red onions on a dark wooden table.

Creamy Pesto Chicken Skillet with Vegetables

A cozy one-pan chicken dinner with tender vegetables wrapped in a creamy pesto finish.
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Prep Time 10 minutes
Cook Time 12 minutes
Hands-on Time 15 minutes
Total Time 37 minutes
Servings: 8
Course: Main Course, Dinner
Cuisine: Italian, Mediterranean
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 pounds chicken breast cutlets thinly sliced for quick, even cooking
  • 1 ¼ teaspoons kosher salt divided seasoning throughout the dish
  • ¾ teaspoon black pepper freshly ground for best flavor
  • 3 tablespoons extra virgin olive oil used in stages for searing and sautéing
  • 1 ⅓ zucchini sliced into half moons (medium size, evenly cut)
  • 1 large red bell pepper sliced (seeds and ribs removed)
  • ⅔ red onion thinly sliced (adds sweetness once cooked)
  • 1 ⅓ cups grape tomatoes whole or halved if large
  • ½ cup basil pesto homemade or high-quality store-bought
  • ½ cup cream heavy cream or cooking cream
  • 1 large lemon zested and juiced (used to brighten the finished dish)
  • ⅓ cup toasted pine nuts optional garnish, lightly golden
  • Fresh basil leaves optional garnish, torn just before serving

Equipment

  • 1 Large cast iron skillet Primary cooking pan that retains heat well for a strong chicken sear; a heavy-bottomed skillet may be substituted
  • 1 Small bowl or measuring cup Used to mix the pesto and cream together before adding to the skillet
  • 1 Sharp knife Necessary for slicing chicken cutlets and prepping vegetables safely
  • 1 Cutting board Provides a stable surface for efficient ingredient preparation
  • 1 Measuring cups Ensures accurate measurement of pesto and cream
  • 1 Tongs or spatula Used for flipping the chicken and tossing vegetables without damaging them

Method
 

  1. Pat the chicken dry and season both sides with salt and pepper. prep
  2. Heat olive oil in a large skillet over medium-high heat until glossy and hot. prep
  3. Place the chicken in the skillet and cook until lightly browned on both sides, then transfer to a plate. prep
  4. Add more olive oil if needed, then add zucchini, bell pepper, onion, and tomatoes to the same skillet. prep
  5. Season lightly and cook, stirring occasionally, until vegetables soften but still hold their shape. prep
  6. Stir the pesto and cream together in a small bowl until fully combined. mix
  7. Return the chicken to the skillet and pour the pesto mixture over everything. assemble
  8. Lower the heat and cook briefly until the chicken is warmed through and coated in sauce. finish
  9. Remove from heat and finish with lemon zest and some of the juice, adjusting seasoning as needed. finish

Nutrition

Serving: 240gCalories: 260kcalCarbohydrates: 8gProtein: 27gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 90mgSodium: 270mgPotassium: 670mgFiber: 2gSugar: 4gVitamin A: 1400IUVitamin C: 48mgCalcium: 52mgIron: 1mg

Notes

This is the kind of meal that feels comforting without being heavy. It’s fast, forgiving, and perfect for nights when you want something warm and satisfying without lingering in the kitchen.

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